Tzatziki

This is great. There is one tip I would like to mention. To remove the excess liquid from the freshly grated cucumber, I find it is most efficient and easiest to put the cucumber in the centre of a tea towel, gather the edges to leave a ball of cucumber in the middle, then, grabbing the towel next to the ball of cucumber, twist the ball of cucumber so as to squeeze the contents. Do this over the sink to catch the drips.

Excellent. I used lemon juice in place of vinegar & added crumbled feta. Served on gyros with sliced yellow & red bell pepppers. Thanks for sharing!

I followed this recipe with a couple of minor substitutions. I used Greek yogurt, a tbs of dried dill because that's what I had on hand, and sherry vinegar (also what I had on hand). I lightly salted and drained the shredded cuke, and pressed it between paper towels. I added about a tsp of salt. It was creamy, delicious, and exactly how I remember the tsatziki in Greece. It gets better and better the longer it sits. I love it with carrots, red peppers and celery for dipping.

I love tzatziki and I love trying new recipes. This one was exceptional with a delicious flavor. I have never added oil or vinegar in any other recipes and maybe that is what made this taste so good. I did cut the recipe in half though and opted out of the dill weed. When we had it I felt it needed a bit of salt and realized I forgot to put it in the mix the night before when I made it. It is amazing how much water is in a cucumber !! Yummy stuff Evelyn, will be making this one again. Made it to go with Recipe #437604 and Recipe #227654 and Recipe #107224 and everything worked out fantastic. Thanks for sharing Evelyn..

This was very nice to use with dinner tonight (Di Neal's Shawarma recipe). I decided to do as chia did, and made two very small small batches of this, one using sour cream and one using thick yogurt...and I found that the yogurt was much more to my liking than the sour cream. :-) This was very tasty and I will make it again. I too enjoyed the addition of the vinegar, and I used dry dill, not fresh, as that was all I had on hand. Thanks for the recipe :-)